Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Fruits
Sauces Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
1/4 ts Salt
1 tb Cream sherry
-melted butter for cooking
1 qt Fresh blueberies OR
-strawberries,
-lightly crushed
1/4 c Cream sherry
2/3 c All purpose flour
1 tb Sugar
1 c Milk
-Fresh Berry Sauce:
-raspberries OR
-cleaned, washed and
-sugar
-whipped cream
Crepes: (Makes about twelve 6- to 7-inch crepes)
Beat the eggs in a large mixing bowl. Combine the
flour, salt, and sugar and, in a separate bowl,
combine the sherry and milk. Gradually add the dry
ingredients to the eggs, alternately with the milk
mixture. Beat until smooth. Let the batter stand,
covered with plastic wrap, for 30 minutes.
Heat a crepe pan over moderate heat and lightly brush
with melted butter. When butter is hot, add just
enough batter to cover the bottom of the pan, tilting
the pan and distributing the batter to make a very
thin crepe. Cook until brown underneath and quickly
turn and cook the other side. Continue cooking crepes
until all of the batter is used, brushing pan with
butter as necessary. Sauce: Reserve 1/4 cup berries
for garnish. In a bowl combine the berries with sugar
to taste. Add the sherry and mix lightly. To serve,
fill each crepe with a small scoop of vanilla ice
cream and 2 tablespoons of the sauce. Fold the crepe
into the desired shape and top with a small dollop of
whipped cream. Garnish with a fresh berry. Serves 4 to
6.
